- 3 cups grated fresh zucchini
- 2/3 cup melted butter or margarine
- 1 1/3 cups sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 1/2 tsp salt
- 3 cups flour (1/2 cup whole wheat, 2 1/2 all purpose)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts or pecans (optional)
- 1 cup raisins or dried cranberries (optional)
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir dry ingredients into the zucchini mixture. Add nuts, raisins or cranberries if using.
2 Spray each paper muffin cup in a muffin tin with vegetable oil spray. Fill cups. Bake on the middle rack until golden brown, and the tops bounce back when you press on them, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers are dry. Cool on wire rack for 5 minutes. Remove from the tin and let muffins cool another 20 minutes.